BUTTER AND JELLY

HERB BUTTERS

The trick here is to let the butter soften for a while on the counter until it’s workable. After that, simply mix in the finely minced herbs of your choice, wrap in freezer plastic, and store for a couple of months until the flavors merge. You can serve it in butter molds, small butter crocks, decorative bowls, or cut it with a butter curler for neat shavings. Great on fresh bread, vegetables, poultry, and as a saute base. For breakfast use mint and dill butter, or try lemon verbena flavored with a little grated orange peel. For something more savory, try basil, parsley, thyme, marjoram, garlic, chives, sesame seeds, caraway seeds, savory, and oregano in any combination. Add a little lemon juice for a good butter to serve with seafood.

MINT JELLY

Jelly is a little trickier to make but worth the effort to make a gourmand peanut butter sandwich, to glaze a meat dish, or just to serve with warm baked goods.

Ingredients:
4 – 5 lbs of apples fresh mint leaves (washed and dry)
honey or sugar water
Steps:
1. Peel, core, and chop apples into chunks.
2. Put in pan and simmer until apples are soft. (add a little
vinegar for tartness if you want)
3. Place apples in a jelly bag and strain out liquid into a measuring
jar.
4. Add 1/2 cup honey or 1/2 lb sugar for every one cup of juice.
5. Boil until setting point.
6. Add 1/8 cup packed and chopped mint leaves per pint of juice.
7. Pour into sterile jelly jars and process using your favorite
canning method.

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